Beer and similar light-sensitive beverages with increased flavour stability by adding a flavin-binding compound and process for producing it

A process to reduce "sunstruck" flavour formation in beer and other non or partly rice derived light-sensitive beverages. The process involves treating the beverage with a protein that binds riboflavin, such as riboflavin-binding protein and flavodoxin. This treatment inactivates the ribof...

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Bibliographische Detailangaben
Hauptverfasser:	SCHMEDDING, DIEDERIK JOHANNES MARIA, EVANS, DAVID, VAN BERKEL, WILHELMUS JOHANNES, LAANE, NICOLAAS CHARLES
Format:	Patent
Sprache:	eng
Schlagworte:	AGEING BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY CLARIFICATION ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PASTEURISATION PRESERVATION PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PURIFICATION SPIRITS STERILISATION THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	A process to reduce "sunstruck" flavour formation in beer and other non or partly rice derived light-sensitive beverages. The process involves treating the beverage with a protein that binds riboflavin, such as riboflavin-binding protein and flavodoxin. This treatment inactivates the riboflavin like compounds in the beverage, preventing the formation of free radicals.